Grilled Chicken and Spring Vegetable Salad Bowl with Lemon Vinaigrette
A refreshing and vibrant salad bowl featuring grilled chicken and a medley of spring vegetables, all drizzled with a zesty lemon vinaigrette.
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Ingredients
Yields 4 servings
- (2) chicken breasts (about 1 pound total)
- (1 tablespoon) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) snap peas, trimmed
- (1 cup) cherry tomatoes, halved
- (4 cups) mixed salad greens (such as arugula and spinach)
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) walnuts, chopped
- (1) lemon, juiced
- (1 tablespoon) Dijon mustard
- (1 tablespoon) honey
- (1/4 cups) olive oil
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
Rub the chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 3
Grill the chicken for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
- 4
While the chicken is resting, bring a pot of water to a boil. Blanch the asparagus and snap peas for 2-3 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking. Drain again and set aside.
- 5
In a large bowl, combine the mixed salad greens, blanched asparagus, snap peas, and cherry tomatoes. Add 1 teaspoon salt, 2/4 teaspoon black pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1/4 cup of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the vinaigrette.
- 7
Slice the grilled chicken and add it to the salad bowl. Drizzle with the lemon vinaigrette and toss gently to combine.
- 8
Top the salad with crumbled feta cheese and chopped walnuts before serving.
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